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"NEBRASKA, where I grew up, is a farming state, and we always had lots of vegetables at our table. This recipe has got to be one of the easiest and best-tasting ways to serve cauliflower. I have to admit that cauliflower is not a favorite vegetable with a lot of people—especially children—and that's why the addition of cheddar cheese makes it a winner every time!"
Nutritional Facts 1 serving (1/2 cup) equals 159 calories, 11 g fat (8 g saturated fat), 38 mg cholesterol, 242 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Cauliflower Au Gratin in Reminisce July/August 1991, p33
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Reviewed on Jan. 30, 2010 by Isolda
I agree that cooked cauliflower is not the most appealing vegetable, but I really like this recipe. So do my kids and even some of my grandkids.
Reviewed on Sep. 04, 2009 by 7kcks
Subbed broccoli for the cauliflower. Used shredded Velveeta in place of cheddar. Very creamy and tasty. Next time I might make a main dish using these ingredients and adding diced chicken - maybe increasing the sour cream/cheese.
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